Magalir Thina Valthukal

Ellorkum Magalir Thina Valthukal

Kothamalli Chutney

INGREDIENTS:

2 Bunch Coriander leaves

1 ½ Tbsp Urad dal

Dry Red Chili 40 Numbers (As per your preference)

Garlic Cloves 20 – 25 Numbers

3 Sprigs

40 grams Tamarind

Salt to taste

For Tempering:

1 Tbsp Cooking oil

½ tsp Mustard Seeds mixed with urad dal

METHOD:

1.  Take a wok and dry roast Urad dal and red chilies. Make a fine powder and keep it aside.

2.  *Now make a fine paste by adding Garlic cloves, Curry Leaves, Tamarind, Salt Coriander leaves and small amount of water.

3.  Heat a wok with the oil, add Mustard Seeds mixed with urad dal, when it starts splutter add the grounded pasted and cook it for 8 – 10 minutes on low flame (**stir it continuously).

4.  Serve it with Roti / phulka / Bread / Dhal Chawal.

Note: * the consistency should be semi liquid (not so thick or not so watery)

** Initially it will stick to bottom that the reason we need to stir it continuously.

End result it will roll like a ball in wok it means it is done.

Thanks and Regards,

Latha

Kathirikai Thuvayal / Aubergine / Eggplant Chutney

INGREDIENTS

 

1 Big Egg Plant

25 no garlic Cloves

12 no Green Chilies (as per your preference)

½ Cup Coriander Leaves

2 Tsp cooking oil

Salt to Taste

 

METHOD

1. Make 4 - 5 slits as shown in above image.

 

2.  Insert 4 - 5 garlic cloves in each slit.

 

3.  Apply oil and directly roast it over the flame. This gives it a smoky flavor.

4.  Wait until it is cool enough to handle and peel off the skin.

5.  Now cut or mash the flesh and make a fine paste by adding remaining Garlic cloves green chilies, Coriander leaves and finally salt to taste.

 

 

6.  Heat a black Tava with oil, add the grounded paste and cook it for 3 – 4 Minutes. 

 

7.  Serve it with Roti / Phulka / Bhakri

Thanks and Regards,

Latha

 

Mullangi Thayir / Radish Raita

INGREDIENTS

1 Cup Grated Radish (Only White part)

2 Green Chilies

1 Sprig Curry Leaves

1 Onion (Finely Chopped)

½ Tsp each Mustard Seeds and Urad Dal

½ Tsp Cumin Seeds

1 Cup Curd

1 Tbsp Cooking Oil

Salt to Taste

METHOD

1. Heat a wok with the oil, add Mustard Seeds mixed with urad dal, and Cumin Seeds, when it starts splutter, add curry leave and onion. Fry till it turns translucent.

2. Now Add grated radish and cook it properly by adding 2 pinches of salt.

3. Now switch off the flame and leave it for 5 minutes, finally add curd, salt and mix it properly,  

4. Mullangi Thayir is ready to serve with Chappati / Roti else you can have it with Briyani / Pilau as a raita.

Thanks and Regards,

Latha

"A Very Very Happy Karthigai Deepam Wishes to all"

"A Very Very Happy Karthigai Deepam Wishes to all"

Urad Dal Laddoo / Ulundha Parrupu Urundai

INGREDIENTS

1 Cup Urad Dal

1 Cup Granulated Sugar

75 gms Ghee

2 no Cardamoms

3 – 4 no Almond and Cashew nuts (each) (Fried)

METHOD

1. Take a wok and roast the Urad dal in low flame, till it turns golden brown. Allow it to cool

2. Take roasted Urad dal, sugar and cardamoms in a mixer Jar and make a fine powder.

 

3. Transfer to a plate, and add melted ghee over this mixture.

4. Add fried almonds and cashew nuts and mix it properly.

5. Make small sized balls. Enjoy!

Note: Don’t add too much of ghee be’z it will help you to make a balls very easily but it can’t retain its shape after placing it on a plate.

 

After adding ghee the texture of flour should be like a bread crumbs 

Thanks and Regards,

Latha

South Indian Mutton Gravy

INGREDIENTS

1 Kg Mutton

2 tsps Ginger garlic paste

Salt to taste

Coriander Leaves

For Dry Masala:

1 tsp Cumin Seeds

1 tbsp Fennel Seeds

2 tbsp Coriander Seeds

2 tsp Poppy Seeds

Dry Red Chili 25 Numbers

½ tsp Turmeric Powder

For Gravy:

9 – 10 Garlic cloves

Ginger 1 inch pieces 3 - 4

1 big onion (Chopped)

3 Small Ripe Tomatoes (Chopped)

3 tbsp Grated Coconut

For Tempering:

½ tsp Mustard Seeds mixed with urad dal

½ tsp Cumin Seeds

1 tsp Onion

2 sprigs Curry leaves

METHODS

1. Firstly cook the mutton with the help of pressure cooker by adding salt ginger garlic paste and water.  

   

2.  Take a wok and dry roast all the Dry Masala (Cumin Seeds, Fennel Seeds, Coriander Seeds, Poppy Seeds and Red Chilies) except turmeric powder. Make a fine powder along with Turmeric powder and keep it aside.

 

3. Take all the ingredients mentioned for Gravy like Ginger garlic, onion, tomatoes, Coconut and add little water and grind it in mixer and make a fine paste.

4. Heat a wok with the oil, add Mustard Seeds mixed with urad dal, and Cumin Seeds, when it starts splutter, add curry leave and onion. Fry till it turns in golden color.

 

5. Now add the pressure cooked mutton and prepared dry masala (mentioned in step 2).  Stir it properly.

6. Nextly add the paste (mentioned in step 3) and stir it properly.

7. Finally adjust the salt and cook it for 10 – 15 Minutes on low flame.

8.  Garnish with coriander leave and serve with roti.

Thanks and Regards,

Latha

Royal Dessert - Shahi Tukada

INGREDIENTS

For toasted and fried Bread

Bread Slices(Remove the brown sides and cut 1 bread into 4 pieces)

Ghee (for Deep Fry)

For Rabri

½ liter full fresh cream milk
3-4 green cardamoms

For Sugar Syrup

½ cup Sugar

½ cup Water

For Garnishing

15-16 almonds (blanched and shredded)
2 tbsp pista (blanched and shredded)

Chandi ka vark (optional)

METHOD

For Rabri

 

1. Boil milk in a wide and heavy bottomed pan.

2. Now add green cardamoms and simmer over low heat for at least half should evaporate, when done, the color changes to an off white color.

3. Remove from the flame and bring down to the room temperature and refrigerate it.

For Sugar Syrup

4. Take a wok, put sugar and water, bring to boil till you get one thread consistency. Remove from the heat and keep it aside.  (You can remove the impurities by adding 1 tsp milk)

For toasted and fried bread

 

5. Take a pan, roast the bread slices and deep fry it, till golden brown color.

How to assemble

6. Dip the fried bread slides one by one into the sugar syrup and arrange it in a plate.

7. Now finally pour the rabri and garnish with shredded almonds, pista and chandi ka vark.

Note: You can directly deep fry the bread slices but if you roast it first it will absorb less amount of oil.

Murungai Keerai Poriyal / Drumstick Leaves Sabji.

INGREDIENTS

3 Bunch Drumstick Leaves

3 tbsp Roasted Rice Powder (Parboiled Rice)

Red Chilies 18 numbers (as per your preference, quantity can be increased or decreased)

1 tsp Coriander Seeds

1 tsp Cumin Seeds

2 tbsp Coconuts (grated or chopped in small pieces)

1 Onion

Salt to taste

Tempering

½ tsp Mustard Seeds mixed with Urad Dal

½ tsp finely chopped Onion

1 tbsp Cooking Oil

METHOD

1. First blanch the leaves by adding salt and drain out the water and keep it aside.

2. Roast the parboiled rice. Grind the roasted rice and make a fine powder and Keep it aside.

3. Nextly roast red chilies, cumin seeds, and coriander seeds and grind it to make a fine powder, now add coconut and onion and run the grinder, finally add roasted rice powder and salt to taste and again run the grinder to make a fine powder (this is the process to grind.)

4. Heat a wok with oil, add Mustard Seeds mixed with urad dal and Cumin Seeds, when it starts splutter, add onion. Fry till it turns in golden color. Now add blanched leaves and the prepared powder (mentioned in step 3) and mix it well and cover with lid and leave it for 2 – 3 minutes on low flame.

5. Drumstick leaves sabji is ready to serve.

Note:

Please take tender leaves only.

This sabji goes well with chapati and sambar rice.

Thanks and Regards,

Latha